Tête de veau en Tortue (Calf's Head with Garniture and Sauce Tortue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's head
- blanc (for cooking the head)
- garniture Tortue
- sauce Tortue
Instructions
- Cook the calf's head in a blanc.
- Cut it into rounds 4 centimetres in diameter, leaving nothing but the skin.
- Dish in a timbale with garniture Tortue and sauce Tortue.